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texas burgers with barbecue sauce and coleslaw

Texas Burgers

Diana Rattray
A bold and spicy Texas style barbecue sauce is the brushed on these burgers near the end of the grilling time.
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Servings 5 servings
Calories 773
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes

Ingredients
  

For the Sauce

  • 2 teaspoons butter
  • ¼ cup onion, chopped
  • 1 teaspoon garlic, minced
  • 1 ½ cups ketchup
  • ¼ cup lemon juice
  • ¼ cup Worcestershire sauce
  • 1 tablespoon molasses
  • 1 teaspoon grainy mustard
  • Dash cayenne pepper

For the Coleslaw

  • 1 pound cabbage, shredded , about half of a medium head, or 4 cups
  • 1 carrot, shredded
  • ½ cup mayonnaise
  • 3 tablespoons cider vinegar
  • 2 tablespoons granulated sugar
  • 2 teaspoons celery seeds
  • 1 heaping teaspoon onion powder
  • ¼ teaspoon freshly ground black pepper
  • Salt, to taste

For the Burgers

  • 2 pounds ground beef, 80 to 85% lean
  • Olive oil
  • Salt and freshly ground black pepper
  • 6 hamburger buns
  • Lettuce leaves, for serving (optional)

Instructions

Barbecue Sauce

  • In a saucepan over medium heat, melt the butter. Add the chopped onion and cook until translucent. Add the garlic and sauté for about 2 minutes longer.
  • Add the ketchup, lemon juice, Worcestershire sauce, molasses, grainy mustard, and cayenne pepper. Cover the pan with a lid slightly ajar to reduce splatters. Simmer, stirring occasionally, for about 10 minutes. Set aside.

Coleslaw

  • Put the shredded cabbage and carrots in a large bowl.
  • Whisk the mayonnaise with vinegar, sugar, celery seeds, onion powder, and 1/4 teaspoon of freshly ground black pepper in a small bowl. Add the dressing to the cabbage mixture and toss to blend the ingredients. Add salt to taste or as desired. Cover and refrigerate until serving time.

Burgers

  • Prepare the gas or charcoal grill for direct heat, with burners on high or preheat an even layer of coals.
  • Alternatively, oil a grill pan and heat it over high heat on the stovetop.
  • Separate the ground beef into six 5 to 6-ounce portions and shape into burgers. With your thumb, make a slight indentation in the center of each. Rub the patties with olive oil and sprinkle with salt and freshly ground black pepper.
  • Grill the burgers over high heat for 4 to 5 minutes or until they easily release from the grates. Flip and cook for another 4 to 5 minutes on the other side. Brush with sauce and cook for 1 to 2 minutes until they reach at least 155°F in the center.
    According to the USDA, the minimum safe temperature for ground meat is 160°F. The burgers should increase to that temperature off the heat.
  • Meanwhile, toast or grill the split hamburger buns.
  • Assemble the burgers in the buns with more of the barbecue sauce and a lettuce leaf, if desired. Top the burgers with a generous spoonful of coleslaw, or serve it alongside your favorite toppings.

Equipment

Notes

The FDA recommends a minimum temperature of 165 F for ground turkey or chicken.

Nutrition

Calories: 773kcalCarbohydrates: 65gProtein: 39gFat: 40gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 17gTrans Fat: 2gCholesterol: 133mgSodium: 1261mgPotassium: 1163mgFiber: 4gSugar: 32gVitamin A: 2560IUVitamin C: 45mgCalcium: 201mgIron: 7mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

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